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Buko Guisado with California Raisins

Yields1 Serving

By Chef Editha Singian

 ½ cup California Raisins
 2 tbsp vegetable oil
 ½ cup sliced red onion
 3 cloves minced garlic
 ½ cup peeled raw shrimps
 ½ cup cooked chicken, shredded
 ¾ cup shrimp broth
 1 tbsp soy sauce
 1 cup sliced cabbage
 1 small carrot, julienned
 4 cups buko strips
 Freshly ground pepper
 Sprigs of cilantro
1

Heat vegetable oil in a skillet and sauté the onion and garlic. Add shrimps, chicken, broth, soy sauce and pepper. Allow to boil then add cabbage and carrot. Do not overcook.

2

Heat vegetable oil in a skillet and sauté the onion and garlic. Add shrimps, chicken, broth, soy sauce and pepper. Allow to boil then add cabbage and carrot. Do not overcook.

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